| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Barbecue ma, Barbman1 | 4 | Servings | |
INGREDIENTS
| 1 | c | Beer, lager |
| 2/3 | c | Red wine vinegar |
| 1/4 | c | Mustard seed, brown |
| 1/4 | c | Mustard seed, yellow |
| 4 | T | Horseradish |
| 2 | t | Sugar |
| 1 | t | Cracked black pepper |
| 1 | t | Garlic, minced |
| 1 | t | Salt |
| 1/4 | t | Ground allspice |
| 2 | lb | Bratwurst |
| 4 | c | Beer |
| 1 | Onion, sliced |
INSTRUCTIONS
Prepare the grill for the direct heat method. In a pot simmer brats and the onion in 4 cups of beer for 10 minutes. Remove brats from pot and grill over medium-hot coals for 15 minutes turning frequently. Mix both mustard seeds, 1/2 cup of the lager and the red wine in a small bowl and let stand at room temperature for at least three hours. Put the mixture in a blender and add the remaining ingredients. Process to a coarse consistency. Scrape the mixture into the top of a double broiler. Stir the mustard over simmering water for 5 to 10 minutes until it begins to thicken, but not quite a thick and commercial prepared mustard. Scrape it into a jar and let it cool. If it seems to thick when its cooled, thin down with a teaspoon or so of beer or vinegar. Serve the brats with the mustard and simmered onions. Recipe by: Deb Pankey-Daily Herald Newspaper Converted by MM_Buster v2.0l.
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